Broccoli Cheddar Soup. We're going where no other leading meal kit company has. My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with.

Broccoli Cheddar Soup Broccoli Cheddar Soup Tips How do you keep broccoli cheddar soup from curdling? Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. You can cook Broccoli Cheddar Soup using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Broccoli Cheddar Soup

  1. You need 6 Tablespoons of Butter (2 tbls/ 4 tbls).
  2. You need 1 of medium sweet yellow Onion diced.
  3. It’s 1 clove of Garlic minced.
  4. It’s 1/3 Cup of Flour.
  5. You need 2 Cups of Chicken Stock/broth.
  6. Prepare 4 Cups of Half n Half.
  7. You need 6 Cups of chopped Broccoli.
  8. You need 2 of large Carrots peeled and sliced thin (1/16 inch slices).
  9. You need 3/4 teaspoon of salt.
  10. Prepare 3/4 teaspoon of pepper.
  11. It’s 1/4 teaspoon of cayenne pepper.
  12. It’s 16 oz. of medium sharp Cheddar Cheese grated.
  13. You need of Saute onion in.

Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to. This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes.

Broccoli Cheddar Soup instructions

  1. Saute onions in 2 tablespoons of butter until onions is caramelized and looks translucent..
  2. Add minced garlic to onions and saute 1 minute max while stirring constantly. Remove from heat and set aside..
  3. In a large soup pot with weighted bottom (if possible so soup doesn't stick) add the other 4 tablespoons of butter, flour, and cook on medium heat for approx. 5 minutes while whisking constantly with wire whip until mixture is thickened. This is an important step. If this mixture doesn't thinking properly, soup will not thicken later in the process..
  4. Slowly add the chicken stock/broth while whisking constantly..
  5. Slowly add Half n Half while whisking constantly. Simmer on low temp for about 20 minutes..
  6. Then add broccolli, carrots, and the onions and garlic mixture you set aside earlier. Also add salt, pepper, and cayenne. Simmer for another 20-25 minutes. By this time, soup should have thickened some. Whisk often to break up skim that forms on top of soup..
  7. Go ahead and stir in most, but not all of the cheese saving some for garnish. Give cheese a chance to melt. (About 1 minute DO NOT use pre-grated cheese! The flavor is just not there and that's crucial to this soup..
  8. At this point, go ahead and serve soup into individual bowls and add a little cheese to the top of each bowl. If you have kids, add a few goldfish crackers to peak their interest..
  9. Leftover soup can be kept in air tight containers for 1 week only! Warm in microwave. Enjoy!.

Bring to a boil and reduce heat to low. Slowly add milk and bring to a simmer, then stir in cheddar. I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with.

source: cookpad.com

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